Kukuda Jhola
A rustic and soul-soothing chicken curry from Odisha, featuring tender chicken and potatoes simmered in a light, aromatic gravy. This authentic homestyle dish is a staple in Odia cuisine, traditionally enjoyed with hot steamed rice.
For 4 servings
6 steps. 45 minutes total.
- 1
Step 1
- a.Marinate Chicken & Prepare Potatoes
- b.In a mixing bowl, combine the chicken pieces with 1/4 tsp of turmeric powder and 1/2 tsp of salt. Mix well to coat evenly and set aside to marinate for 15-20 minutes.
- c.While the chicken marinates, heat 2 tbsp of mustard oil in a heavy-bottomed pan or kadai over medium-high heat. Add the quartered potatoes and fry for 5-7 minutes, turning occasionally, until they are golden brown on all sides. Remove with a slotted spoon and set aside.
- 2
Step 2
- a.Prepare the Masala Paste
- b.In a blender, combine the roughly chopped onion, ginger, garlic cloves, and green chilies.
- c.Blend to a smooth paste. You can add a tablespoon of water if needed to help it blend.
- 3
Step 3
- a.Sauté Aromatics and Build the Curry Base
- b.In the same pan, add the remaining 2 tbsp of mustard oil and heat over medium flame. Add the bay leaf, cinnamon stick, crushed green cardamom pods, and cloves. Sauté for about 30 seconds until fragrant.
- c.Add the finely chopped onion and cook for 6-8 minutes, stirring frequently, until it turns soft and golden brown.
- d.Add the prepared onion-ginger-garlic paste and cook for 5-6 minutes, stirring continuously, until the raw smell disappears and the paste starts to brown.
- e.Stir in the tomato puree and cook for another 5-7 minutes until the mixture thickens and oil begins to separate from the masala.
- 4
Step 4
- a.Cook the Chicken
- b.Add the remaining 1/2 tsp turmeric powder, red chili powder, coriander powder, and cumin powder. Sauté for 1 minute until the spices are aromatic.
- c.Add the marinated chicken pieces to the pan. Increase the heat to high and sear the chicken for 5-7 minutes, stirring to coat it well with the masala, until it's lightly browned on all sides.
- 5
Step 5
- a.Simmer the Curry
- b.Return the fried potatoes to the pan. Pour in 2.5 cups of hot water and add the remaining 1 tsp of salt. Stir everything together well.
- c.Bring the curry to a rolling boil, then reduce the heat to low. Cover the pan with a lid and let it simmer for 20-25 minutes, or until the chicken is cooked through and tender, and the potatoes are soft.
- d.The gravy or 'jhola' should be relatively thin, which is characteristic of this dish.
- 6
Step 6
- a.Garnish and Serve
- b.Turn off the heat. Stir in the garam masala powder.
- c.Garnish with freshly chopped coriander leaves.
- d.Let the curry rest for at least 5-10 minutes to allow the flavors to meld before serving.
- e.Serve hot with steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use mustard oil and heat it until it's just smoking before adding spices. This reduces its natural pungency.
- 2The process of sautéing the masala until oil separates (known as 'kassa' in Odia) is crucial for developing a deep, rich flavor base.
- 3Using bone-in chicken adds significantly more flavor and richness to the gravy compared to boneless chicken.
- 4Always use hot water when making the gravy. Adding cold water can toughen the chicken and slow down the cooking process.
- 5For a slightly richer curry, you can add a tablespoon of ghee along with the garam masala at the end.
- 6This curry tastes even better the next day as the flavors have more time to infuse.
Adapt it for your goals.
Mansa Jhola (Mutton Curry)
Replace the chicken with 500g of mutton pieces. Increase the simmering time to 45-60 minutes or pressure cook for 4-5 whistles until the mutton is tender.
Add VegetablesAdd Vegetables
You can add other vegetables like carrots or green peas along with the potatoes for extra nutrition and texture.
Creamier GravyCreamier Gravy
For a slightly thicker and creamier gravy, add 1/4 cup of coconut milk or a paste of 8-10 soaked cashews during the last 5 minutes of simmering.
Spicier VersionSpicier Version
Increase the number of green chilies in the paste or add a slit green chili to the gravy while it simmers for extra heat.
Why this is on our healthy list.
Excellent Source of Protein
Chicken is a high-quality lean protein essential for building and repairing tissues, supporting muscle growth, and maintaining overall body function.
Rich in Anti-Inflammatory Spices
The recipe uses turmeric, ginger, and garlic, which are known for their powerful anti-inflammatory and antioxidant properties that help boost the immune system.
Provides Sustained Energy
The combination of complex carbohydrates from potatoes and protein from chicken offers a balanced source of sustained energy, keeping you feeling full and energized for longer.
Frequently asked questions
Kukuda Jhola is moderately healthy. It's an excellent source of protein from chicken and contains beneficial spices. To make it healthier, use skinless chicken and reduce the amount of oil used.